Roasted Pumpkin Bisque w/ Turkey and Walnut Quenelles


For the Soup

1 cup Half-and-half
1 cup Heavy Cream
6 cloves Fresh Garlic, peeled
1 cup Leeks, chopped
1 cup Onions, chopped
2 cups Pumpkin Puree
5 tbsp. Olive Oil
2 quarts Turkey Stock
Salt and Pepper to taste

For the Quenelles

½ lb. Turkey Breast Meat
1 each Fresh Egg White
¼ cup Heavy Cream
¼ cup Walnut Halves
Salt and Pepper to taste


For the Soup
Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes; remove and puree. Bring a strong turkey stock, pumpkin puree and pureed vegetables to a boil. Simmer for 45 minutes. Add half-and-half and simmer for 30 more minutes. Season with salt and pepper. Finish with the heavy cream.

For the Turkey and Walnut Quenelles
Roast walnut halves in a medium hot pan without oil (or fat), then grate in a food processor to a fine paste. Cut the lean turkey breast into small chunks and place it in a processor bowl with 2 ice cubes; grind to a paste. Add heavy cream, egg white, salt and pepper; process until very smooth. Add the grated walnuts and process until mixed well – do not over-mix. Refrigerate the mixture until properly chilled (2 hours). Bring some chicken or turkey stock to a simmer, add quenelles (dumplings made from 2 tsp. of the mixture above), simmer for 1 minute and remove from heat. Arrange 3 quenelles in a soup cup or bowl, add about 6 fl. oz. of the pumpkin soup, and garnish with a sprig of sage.

Meal Type: Thanksgiving

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